Darbari ran-e-musal’am
Ingredients
- Mutton legs 1 ½ kg
- Raw papaya grinded 2 tbsp
- Yogurt ½ cup
- Brown onion gridned 2 tbsp
- Salt 2 tsp leveled
- Coriander powder 1 tsp heaped
- Black pepper crushed 1 tsp
- Ginger garlic paste 2 tbsp
- Chili powder 2 tsp
- Allspice 1 tsp
- Cashew nuts grinded 10
- Poppy seeds grinded 1 tbsp
- Khoya ½ cup
- Green cardamom grinded ½ tsp
- Nutmeg grinded ½ tsp
- Mace grinded ½ tsp
- Kewra water 1 tbsp
- Boiled eggs to serve
- Oil ½ cup
Method
- Prick mutton legs very well, marinate mutton legs with Raw papaya grinded 2 tbsp, Yogurt ½ cup, Brown onion grinded 2 tbsp, Salt 2 tsp leveled, Coriander powder 1 tsp heaped, Black pepper crushed 1 tsp, Ginger garlic paste 2 tbsp, Chili powder 2 tsp, Allspice 1 tsp, Cashew nuts grinded 10, Poppy seeds grinded 1 tbsp, marinate for it at least 4 hours, heat ½ cup oil add marinated legs, fry well on both sides till slightly roasted, add in the left over marinade with 1 cup of water, cover and cook on low flame for 1 hour, when legs nearly tender lastly add grinded nutmeg, mace and green cardamom, khoya, kewra water, leave it on dum for 10 minutes, remove and serve garnished with boiled eggs.
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